This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Put the corn into a double boiler with one quart of the milk and cook for twenty minutes. Make a white sauce of the milk and corn, flour, and fat, add salt and pepper and cook five minutes. Rub the soup through a strainer, beat the yolks of the eggs well, and add to them the remaining cup of cold milk; stir this mixture into the soup, cook for a minute or two, stirring constantly. Beat and serve at once.
1/4 pound mushrooms (or skin and stems of 1/2 pound) 2 tablespoons butter
2 tablespoons flour 1 teaspoon salt 1 pint milk
Brush, wash and skin the mushrooms. Put the skins to simmer in a little water. Cut the mushroom caps and stems into very small pieces; add one pint of water and simmer until tender. Make a sauce of the fat, flour, salt and milk and add the water in which the mushroom caps, stems and skin were cooked.
3 cups scalded milk
1 cup potato water
2 tablespoons flour 2 tablespoons butter
4 medium potatoes
1 tablespoon chopped parsley
Salt and pepper
Make a white sauce of the liquid, flour, and fat and combine with the potato and onion pulp. Season with chopped parsley, salt and pepper. Beat with an egg-beater and serve with croutons.
Cream of Spinach Soup - Follow directions for making a standard cream soup.
1 quart milk or half milk and half white stock
2 tablespoons flour
2 tablespoons butter
1 pint tomatoes Salt and pepper 1/4 teaspoon soda
Make a white sauce of the liquid, flour, and butter. Cook the tomatoes until tender, and mash through a coarse sieve. Just before serving, add the soda to the tomatoes and gradually add the tomatoes to the white sauce, stirring constantly. Season and serve at once. If soup begins to curdle, beat thoroughly with egg-beater.
3 large or 6 small onions 2 cups white stock 2 cups milk 2 or 3 tablespoons flour
2 or 3 tablespoons butter or other fat Salt and pepper 1 tablespoon chopped parsley
Make a white sauce with stock, milk, flour, and butter. Cook onions in water until very tender. Drain, and rub through a sieve. Combine onion and sauce. Season with salt, pepper, and chopped parsley. Beat with egg-beater and serve.
Use three tablespoons flour when increased thickness is desired.
1 quart milk
1 small onion, minced
4 tablespoons flour
4 tablespoons butter or other fat 2 cups cooked fish Salt and pepper
Scald the minced onion in milk. Make a white sauce of the milk, flour, and butter. Rub the cooked fish through a sieve. Combine the fish and sauce. Season and serve.